Tripes lyonnaise

Tripe Sautéed with Onions

Preparation info
  • 2 to 4

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • pounds cleaned, ready-to-cook tripe
  • Salt and freshly ground pepper to taste
  • 4 whole allspice


  1. Cut the tripe into 3 or 4 pieces and place them in a kettle. Add water to cover, salt, pepper, allspice, cloves, thyme, bay leaf, celery, carrot, and parsley sprigs. Bring to the boil. Partly cover and simmer until tender. This may vary from a few minutes to an hour depending on the tripe. Test often. When cooked, the tripe should be quite tender but not mushy. Drain.